Slice the tops off the green and red bell peppers and carefully
remove the seeds and inner ribs. Remove the stems from the tops
and chop the remaining pepper pieces.
Stand the peppers upright
in a 5-quart electric slow cooker.
In a medium bowl, combine the chopped pepper tops, rice, corn, olives,
scallions, seasoned salt, garlic pepper and 1/4 cup of the tomatoes
with their liquid. Mix well. Stuff the peppers with the corn mixture,
dividing evenly and packing lightly.
Mix the remaining tomatoes
and their liquid with the wine and tomato paste until well blended.
Pour over and around the peppers in the slow cooker.
Cover and cook on the LOW heat setting 6 1/4 to 7 hours, or until
the rice is cooked and the peppers are tender but still hold their
Yield: 4 main-course or 8 side-dish servings
From the kitchen of Martin James – Copenhagen, Denmark,